Urban Gardening, Good Eating, DC Living

Dinner Photos: Roasted Halibut and Vegetables

Inspired by Ed Bruske’s recent posts on sustainably harvested (and heart-healthy) fish, I jumped at a special on Alaskan halibut. But on a Friday night after a long, sticky week, we didn’t want to do anything too fussy. So I put the fish in a baking dish, threw in some of my newly harvested potatoes, added some onion, pepper, tomato, herbs, olive oil, salt, and pepper, and then put it all in a 400 degree oven for 20 minutes. Et voila.